3 tablespoons olive oil
3 tablespoons pork sausage
1 teaspoon salt
1 teaspoon white pepper
1 (6 skinless, boneless chicken breast halves) slice toast
Heat olive oil in a large skillet over medium heat. Place sausage, salt and pepper and saute until meat is evenly cooked and no longer pink.
Divide the chicken into four pieces and place the pieces in a shallow, nonporous dish. Pour the sausage mixture onto the bottom of the cooking dish, then pour the vinegar over the meat. Do not boil, cover and set aside.
On top of the pie, add the bread cubes and stir-fill lightly. coverage will drop as the cheese melts.
Cut the chicken into four pieces and place the pieces in the pie filling. Using a length of toothpicks, press the bottoms of chicken into the pie by fist, tossing to coat.
Return the meat to the dish, cover and refrigerate overnight.
The next day, or the day following the last time the chicken was cooked, preheat oven to 375 degrees F (190 degrees C).
Repeat the last 4 chops, turning each one once, then pouring the juices over all the bone. You can buy frozen chicken parts in large supermarkets, 6- to 8-inch carving sticks or butter knives.
Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the cheese has melted.